Foodborne Illness

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Epidemiology and Informatics

Public Health

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What you need to know

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Nebraska DHHS helps prevent foodborne illnesses through public health surveillance. The DHHS Foodborne Illness Program works with partners to investigate, control, and report foodborne disease cases and outbreaks.

Who is at risk of a foodborne illness?

Everyone is at risk of getting a foodborne illness. However, some people are at a greater risk of becoming seriously ill or even dying from a foodborne illness:

Infants

Young children

Pregnant women and their unborn babies

Older adults

Members of an "at-risk" group. At-risk groups include people with these conditions:

HIV/AIDS

Cancer

Diabetes

Kidney disease

Transplant patients

In case of suspected foodborne illness:

Preserve the remaining portions of suspected foods if available: Wrap the food securely, mark “Do not use" and freeze it. The health department will notify you if testing for a food product is needed.

Seek treatment as necessary: Seek medical care immediately if the ill person is in an “at risk" group. If symptoms persist or are severe (such as bloody diarrhea, excessive nausea and vomiting, or high temperature), see a doctor right away.